Smoked Mackerel & Horseradish Fish Cakes
These smoked mackerel fish cakes with a dollop of horseradish sauce are so easy to make. They are so full of flavour and taste absolutely delicious.
Serve with this tasty Beetroot, Feta & Potato Salad
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
300
g
mashed potato
(cold)
-
250
g
smoked mackerel fillets
(skinned & flaked)
-
5
spring onions
(sliced)
-
1
tbsp
horseradish sauce
-
1/2
lemon
(zest only)
-
3
tbsp
plain flour
-
1
free-range egg
(beaten)
-
100
g
dried breadcrumbs
-
sunflower or vegetable oil
(to shallow fry)
Instructions
-
Place the cold mashed potato, mackerel, spring onions, horseradish and lemon zest into a large bowl, fully combine. Shape into 8 small fish cakes or 4 large.
-
Dust the cakes lightly with seasoned flour. Now place the beaten egg in a bowl and dip the cakes. Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.
-
Heat a little oil in a frying pan and gently cook the fishcakes for 3-4 minutes on each side until crisp and golden. Drain on kitchen paper.
-
Divide the fishcakes between 4 plates and serve with a seasonal salad. Enjoy!